Slow-Cooked Winter Squash with Sage and Thyme
A flavorful side dish featuring tender, golden-brown winter squash roasted with fresh herbs and garlic in olive oil until crisp and caramelized, finished with a bright splash of white wine vinegar.
4 servings
1 hr 20 min
Be the first to rate this recipe
Ingredients
- •1 lb delicata or acorn squash
- •½ head garlic
- •2 sprigs sage
- •2 sprigs thyme
- •½ cup extra-virgin olive oil
- •¾ tsp kosher salt
- •1 Tbsp white wine vinegar
Cooking Instructions
- 1.
Place a rack in middle of oven and preheat to 350°F. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
10 min
- 2.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.
70 min
